We’ve been interested in visiting Hong Kong Bing Sutt a while now, but their late opening hours starting at 3 PM never quite lined up with our usual times for visiting Eastwood until recently.
There was a queue outside the store with eager customers waiting for their opening. We managed to score the second to last table for their first sitting.
We started with the Signature Milk Tea (Chilled) Hong Kong Milk Tea ($5.30), which had a rich black tea base that was gently sweetened by the addition of evaporated milk.
This was N’s Chicken Thigh with Dried Instant Noodle in Scallion Oil Scrambled Eggs and Pineapple Bun ($19.80).
The noodles tasted like Nissin instant noodles and had an al dente mouthfeel with a mild scallion oil flavour that came through boldly on biting into a scallion. The scrambled eggs were cooked to a silky smoothness, while the chicken maryland was huge with a crisp skin and juicy innards. The mini pineapple bun was light and fluffy, though N wasn’t convinced by the addition of the slab of cold butter.
This was my Scrambled Eggs with Chicken Thigh with Black Pepper Sauce on Rice ($15.30). The fried chicken was audibly crispy and juicy on the inside and coupled with the black pepper sauce, made for a very nostalgic flavour that recalled recalling karaage with tonkatsu sauce. The scrambled egg covering the white rice was silky, but the rice would’ve benefited from being fried for more interest.
This was D’s and T’s Signature Baked Pork Chop with Fried Rice ($14.80). It took a good 30 minutes to arrive as it was baked to order and arrived piping hot. T thoroughly enjoyed the ‘crispy gnarly bits’, with the acidity and sweetness from the tomato cutting through the heaviness of both the cheese and the deep-fried pork chop. Despite the promise of fried rice, it looked and tasted like regular white rice to us.
Finally, for dessert, N and I enjoyed this French Toast with Honey Topping filled with Red Bean ($6.80). It’s a variation on a deep-fried bun with red bean filling, and here, it created a very decadent dessert that was crisp, buttery and sweet on the outside with a soft pillowy inside before reaching the whole red beans whose mellow sweetness was a surprising relief from the richness and heaviness of everything before it.
We enjoyed the atmosphere and variety of comfort food available at Hong Kong Bing Sutt Cafe & Co and consider it a step above Hong Kong Street Food in Rhodes. Now, if only it opened earlier.
2022
We were excited to find out that Hong Kong Bing Sutt Cafe & Co had started opening their Eastwood store for lunch service.
Stir-fried noodles with creamy egg gravy and prawns ($15.80).
The gravy was very generous with six prawns and fresh greens, while the noodles carried only a slightly smoky flavour. The portion size sat somewhere between the meagre plates from Papparich and the more generous servings from Albee’s Secret Kitchen. While we would’ve preferred a deeper wok hei flavour, we enjoy the coziness of this dish.
Fried rice with BBQ pork, eggs and shallot ($13.80).
This fried rice was a simple dish done very well. It had a generous amount of BBQ pork in every bite with the rice retaining just enough moisture while maintaining separate grains without leaving an oily mouthfeel.
Hong Kong Bing Sutt Cafe & Co continues to do basic Cantonese-style dishes well.
Hong Kong Bing Sutt Cafe & Co is located at 160 Rowe Street, Eastwood NSW 2122.